Prepare the vegetables: julienne the carrot, beat and cook eggs into a thin omelet, and slice into strips. Blanch spinach in salted boiling water, rinse in cold water, and squeeze out excess moisture.

Cook the glass noodles in boiling water for 10 minutes, rinse in cold water, and drain well.

Season the spinach with a pinch of salt and sesame oil, mixing well.

Mix the cooked glass noodles with 1 tbsp sesame oil to prevent sticking.

Prepare the Bibim Dangmyeon sauce by mixing soy sauce, chili powder, corn syrup, sugar, vinegar, minced garlic, minced green onion, sesame oil, and sesame seeds.

Assemble Bibim Dangmyeon by placing noodles in a bowl, topping with prepared vegetables, and drizzling with sauce.

For Mini Gimbap, season cooked rice with salt and sesame oil. Cut seaweed sheets into quarters.

Place a small amount of seasoned rice on a seaweed sheet, add prepared vegetables, and roll tightly. Seal the edge with a grain of rice.